Sweet & Simple Marzipan Truffles

Well, it seems to be full-blown flu season around here, and just about everyone I know is recovering from something unpleasant. Aaron, who almost never gets sick, is down and out, but still trying to power through his work week. I’m feeling the first inklings of an achy, tired, head cold and making it my mission to eat all the kale. This is not much different from other weeks though.

Winter sickness aside, I wanted to share this Valentine’s-Day-appropriate (if that’s your thing), crazy simple, seriously delicious recipe for marzipan truffles. It’s so easy, even those of us who are battling the flu can likely muster up the energy to make them. And we can thank my dad for the idea. He emailed me last week with a link to a vegan marzipan recipe that was at least fifty percent processed white sugar and asked if I could come up with a healthier alternative.

Ask and you shall receive! I get giddy when it comes to taking traditional recipes and health-ifying them, trying to find that sweet spot between decadent and energizing, as opposed to short-lived sugar high followed by need-to-take-a-nap.

I’ve professed my obsession with almond extract before and I will say it again: that stuff is heaven. Intoxicating. Comfort in a bottle. And these truffles are heavy on the almonds and almond extract – as marzipan should be. I used light agave nectar in place of white sugar, both for it’s neutral flavor and ability to bind everything together with ease, along with a small pinch of sea salt to enhance the sweetness. That’s it!

You can roll the marzipan into balls and enjoy them in all of their simple glory, or you can take things up a notch and do what I did, which was to toss a few of each in coconut, roasted pistachios, cinnamon and coconut sugar, and raw cacao powder for your very own beautiful, homemade assortment of truffles. Each of these toppings pairs perfectly with the marzipan, though I particularly enjoyed the contrast of the more bitter cacao and sweet almond filling. Any excuse to eat chocolate.

Valentine's-Day-appropriate (if that's your thing), crazy simple, and seriously delicious. Toss a few of each in coconut, roasted pistachios, cinnamon and coconut sugar, and raw cacao powder for your very own beautiful, homemade assortment of marzipan truffles.

Author: Amanda Maguire

Recipe type: Dessert

Serves: about 16 truffles

Ingredients

For the marzipan:

2 cups raw slivered almonds, skins removed

4½ tablespoons light agave nectar

2½ teaspoons almond extract

pinch of fine sea salt

For the optional toppings:

unsweetened coconut flakes*

roasted pistachios*

cinnamon & coconut sugar

raw cacao powder

*pulse the coconut and pistachios into small pieces in the blender or food processor before rolling the truffles

Instructions

Place the almonds in a food processor and process until fine and crumbly (about 30 seconds).

To the food processor, add the agave nectar, almond extract, and sea salt, and process until the mixture begins to form a ball on the blade (about 1-2 minutes, depending on your processor). You may need to scrape down the sides of the bowl once or twice.

Using a cookie dough scoop or tablespoon, scoop out balls of marzipan and roll them in your hands until smooth.

Toss the marzipan balls in the toppings, or enjoy them as-is!

Marzipan truffles should be stored in a container in the refrigerator.

Notes

Almond extracts can vary depending on which you use. I used the Whole Foods Organic 365 brand for my marzipan. I recommend adding it in ½ teaspoon increments and tasting as you go to achieve your ideal almond flavor. Same goes with the agave - taste as you go and feel free to adjust the sweetness to your preferred taste.

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Comments

Love, love, LOVE this! I usually shy away from it these days due to the refined sugar ingredients and the usual egg whites. These look incredible. I’m totally with you about the almond extract obsession…so good!

Have you tried this out with raw almonds with skin? I imagine texture wouldn’t work, but wonder if it would be ok…maybe just a lil’ rustic?

I had no idea marzipan even had egg whites until I started looking at recipes – not necessary at all!
I haven’t tried it with raw almonds with skin, but like you said, I imagine they would produce a more textured, rustic consistency. I’m sure it will work, it just may not have the smoothness of traditional marzipan.

I am definitely making these! I’m both a marzipan and an almond extract lover too and have made your banana almond smoothie many a time.
Thanks for healthy-ing up this recipe for us Emma recently posted…Apple Chai-Spiced Baked Oats

Dude! These are cool! I never really liked marzipan, I only eat it because it reminds me of good childhood memories, but I think it’s growing on me. I’ll have to try these. Yum! Thanks for sharing Katie @ Produce on Parade recently posted…Grecian Kalamata Pasta

I’m sure your boyfriend would appreciate some marzipan! Someone else also asked about trying the recipe with raw almonds with skin – similar to almond meal. I imagine the marzipan would have a slightly more textured, rustic consistency, but I’m sure it will work and be delicious. Please report back if you use almond meal!

Thanks, Audra! I think either should work, but the maple syrup will obviously alter the flavor. If you’re looking to keep the almond as the main flavor, I’d probably try coconut nectar over maple syrup since it’s not quite as pronounced. Let me know how they turn out!

I absolutely love this! I have ad a real craving for chocolate-covered marzipan recently (don’t ask me why) and now I have a way to satisfy it healthfully :o)Gabby @ the veggie nook recently posted…{from left to write} prayers for the stolen

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